Plantains look like bananas. They are higher in calories and are a reliable source of starch and energy, dietary fiber,
Vitamins A, B complex, and C, iron, magnesium, phosphorous and potassium.
Buy deep green, firm plantains.
Store them in open room temperature for 4-5 days until ripe and soft.
Skin will be yellow with brownish/black spots.
Rinse plantains before peeling the skin.
Cut ends, peel and slice plantains.
Preheat oven to 450° F.
Line cookie sheet with parchment paper.
Grease the paper with butter.
Lay sliced plantains flat.
Lightly brush plantain with vegetable oil.
Bake for 10 minutes.
Bake for another 15 minutes until golden brown.
Next time, I'll try baking the whole plantain without peeling the skin -
or since it's summer time, what about grilled plantains?
What's your favorite plantain recipe?